Restaurant style poori kilanghu with video

Potato masala for poori| Poori Kizhangu, a popular South Indian restaurant style gravy, pairs well with poori, dosai and also Rava idli. The Poori masala which they normally serve in restaurants especially in Saravana Bhavan is one of my most favorite. Whenever Varun  order Poori in Saravana bhavan here, he will just dip the masala and eat the poori, so me a big fan of Poori masala will eat it as it is and Varsha will sometimes share with me too.  Though i tried Poori masala | Poori kizhanghu at home many times , but mostly i will be making for kids lunch box only and i never had a chance to click the pictures. Yesterday i made poori and kizhangu for evening tiffin and i made this before the kids are back from school and clicked the pictures too. Check out my

  • Poori recipe Masala dosai
Poori masala - 1
  • Recipe Cusine :¬†South Indian
  • Prep Time : 10 Minutes
  • Cook time : 30 Minutes
  • Serves : 4-5
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner | Breakfast
  • Description : Potato masala for poori| Poori Kizhangu, a popular South Indian restaurant style gravy, pairs well with poori, dosai and also Rava idli.

      Potato  2      Onions  3     Oil   3 tsp      Urad dal  1 tsp     Mustard seeds  1/2 tsp     Green chili  2     Curry leaves  few     Ginger  1 tsp (grated)     Turmeric powder  1/4 tsp + 1/4 tsp     Garam masala   1/2  tsp     Besan | kadalai maavu  1 tblsp

        Video of how to make poori kizhangu

 

Method with step by step pictures :

Potato masala for poori, poori kizhangu recipe - 2
  • Boil the potatoes by adding little turmeric. This gives a nice bright yellow color to the poori kizhangu.
  • Peel the skin of the boiled potatoes. Mash one potato with your palm and cut one potato into cubes.
  • Thinly slice the onions and slit green chilli.
  • Grate the ginger. I used a very small piece.
  • In a pan, add oil and throw in the mustard seeds, urad dal, ginger,green chilli and curry leaves.
  • When the urad turns golden brown, add the sliced onions.
Onion - 3
  • Saute for few minutes till the onions becomes translucent.
Potato masala for poori, poori kizhangu recipe - 4
  • When done, add the mashed and cubed potatoes.
Potato masala for poori, poori kizhangu recipe - 5
  • Add 1 cup of¬† water to this.
  • Mix well and add 1/4 tsp of turmeric powder. Add salt.
Potato masala for poori, poori kizhangu recipe - 6
  • Add Garam masala.
  • Mix the besan | kadalai maavu in 2 tblsp of water and mix well without any lumps.
Potato masala for poori, poori kizhangu recipe - 7
  • This masala will absorb water once it comes to boil, so don‚Äôt worry if it is thin.
Potato masala for poori, poori kizhangu recipe - 8
  • Switch off the flame.
  • Add lemon juice (if using)
  • Serve hot with pooris.
Potato masala for poori, poori kizhangu recipe - 9

NOTES:

  • Few bits of cashew nuts can be¬† added¬† while tempering mustard seeds, to make it rich.
  • Finely chopped tomato can be added after sauting the onions.
  • I have seen in many restaurants they ad green peas or finely chopped carrots to this poori kizhangu. If adding any one of this add after sauting onions.
  • If made little thick, this can be used as a spread for dosa too.
  • Poori Kizhangu can be eaten with rava idli and chapathis too